500 g plain flour
500 g remilled durum wheat flour
250 g boiled potatoes
350 g cooking water from potatoes
20 g brewer's yeast
50 g sugar
25 g salt
40 g extra virgin olive oil
Total weight: 1550 g
Cook the potatoes in their jackets without salting the water.
Allow the water and potatoes to cool. Peel the potatoes and filter the water, now at room temperature.
Mix the two flours together and place in a mound, make a well in the centre and add the yeast dissolved in a little of the cooking water, mash the potatoes into the centre, add the salt and sugar and begin working to a dough.
Add the cooking water a little at a time, as you probably won't need it all, although it depends a great deal on the kind of potato used.
When the dough is almost ready, add the extra virgin olive oil and finish kneading.
Leave the dough to rest at room temperature for 45 minutes, covered with cling film.
Then, shape it into an elongated loaf and place diagonally on the roasting tray.
Use a knife to make some small slits across the top to help the dough rise better, and dust with a little remilled flour.
Place in the oven to rise for around 2 hours.
Select the "large rustic cob loaf" automatic recipe from the oven menu, place in the oven and switch on.
There is no need to preheat the oven.
For this recipe I use a so-called old potato, but you can use new potatoes if necessary, taking care to add the water very gradually so as not to over-wet the mixture.
This bread is ideal sliced for bruschetta or to serve with soups.
It will keep for up to 3 or 4 days.
I recommend using sourdough if at all possible, as it is far more digestible.
This bread works well with coarser semi-whole wheat flour.